Chicken Mac & Cheese Soup

4 tbsp Butter

1 tbsp Bacon Fat

8 tbsp flour

1 Quart Chicken Stock

½ Gallon Milk

4 Cloves of Garlic – Smashed

4 Cups Cheddar Cheese

½ lb Pasta

1-2 Roasted Chicken Breasts – Shredded

½ tsp Cayenne Pepper

½ tsp Paprika

2 tbsp Salt

* Garlic Croutons

In a large pot over med/high heat melt the butter and bacon fat.  Wisk in flour and cook for 1 minute.  Add in chicken stock and milk.  Cook for about 5 minutes.

In a large pot with salted boiling water and garlic cloves, cook pasta for 6 minutes.  Drain and remove garlic cloves, smash garlic into a paste and add into the liquid mixture.

Add Cheese, cayenne, paprika and salt to liquid mixture.  Wisk until cheese is dissolved.  Add in chicken and pasta.  Stir to combine.  Adjust seasonings to taste.

* Slice a loaf of Garlic Ciabatta Bread in half and cut into about 1” cubes.  Mix with 6 tbsp EVOO, 1 tsp salt, 1 tsp garlic powder.  Pour out onto cookie sheet and bake in a 475 degree oven until golden brown.

** As with all soups the seasonings and ingredients are totally open to interpretation.  You could add broccoli and wine to this soup for a totally different texture and flavor.

Szechwan Chicken Mac & Cheese

Szechwan Sauce:

4 tbsp Rice Wine Vinegar

2 tsp Worcestershire Sauce

4 tsp Tabasco

4 tbsp Toasted Sesame Oil

2 tbsp Low Sodium Soy Sauce

2 tbsp Dijon Mustard

4 tbsp Brown Sugar

½  tsp Cayenne Pepper

1 tsp Red Pepper Flakes

2 tbsp Grated Ginger

3 Boneless, Skinless Chicken Breasts

2 Cups Mustard Greens- Finely chopped

2 lbs Penne Rigate Pasta (or your favorite pasta w/ holes and ridges, but NOT elbow)

8 tbsp Butter

8 tbsp Flour

4 Cups Milk

1 tbsp Salt

4 Cups Shredded Cheddar Cheese

Take ½ of the Szechwan Sauce and marinate the chicken for at least an hour (overnight is great).  In a med / hot pan w/ a little extra virgin olive oil sear the chicken, about 3 - 4 minutes each side.  Set aside for 15 minutes.  Then slice chicken and cube into about ¼”.

In a large pot w/ salted water, boil the pasta for 5 minutes then drain.

In a pot, over med heat melt the butter then add in the flour and stir to mix about 3 minutes.  Then add in milk that you warmed and salt.  Wisk to combine and make sure there are no lumps.  Add in 2^nd ½ of Szechwan sauce and cheese.  Wisk to combine and melt cheese.  Taste and adjust seasonings accordingly.

In a large bowl add chicken, pasta, mustard greens and sauce and mix until combined.

Butter a large baking dish and then add the mac & cheese.  Bake in a 350 degree oven for 45 minutes covered with aluminum foil.  Remove foil and bake for another 15 minutes.  Let cool about 15 minutes and then serve.

* if you’re making ahead and putting in the fridge, take out of the fridge 30 minutes before baking.